Crab Tacos with Corn, Pecan and Avocado

Not everyone who attends a Super Bowl party likes to eat the usual fried wings, dips and chips that may have unhealthy saturated or trans fats.

So if you’re hosting such a get-together, it might be a good idea to have some snacks that will score a touchdown with to guests whose appetite is for tasty recipes that won’t be flagged by the diet police.

Here’s a recipe for crab tacos from the National Pecan Shellers Association (www.ilovepecans.org) that is sure to taste great as well as incorporate ingredients that will give your Super Bowl treats a healthy boost.

Pecans, in case you don’t know it, play a role in reducing the risk of heart disease because they have an abundance of “good” heart healthy fats.  These unsaturated fats can have a protective effect by lowering total blood cholesterol when eaten in moderation.  Pecans contain no cholesterol and no trans-fat.

Crab Tacos with Corn, Pecan and Avocado
8 ounces crabmeat
10 grape or cherry tomatoes, quartered
½ cup drained canned corn
¼ cup thinly sliced red onion
½ green bell pepper, seeded and finely chopped
¼ cup fresh lime juice
2 to 3 tablespoon chopped pickled jalapeno
2 tablespoon pickling liquid from jalapenos
1 tablespoon finely chopped cilantro
1 ripe avocado
¼ teaspoon salt
2/3 cup pecan halves, toasted
6 corn taco shells
Several hours or day before serving, combine crabmeat, tomatoes, corn, red onion, bell pepper, lime juice, pickled jalapenos and their liquid and the cilantro in a medium bowl. Mix well, cover and refrigerate at least 2 hours or overnight. Just before serving, stir pecans into crab mixture. Peel and pit avocado; mash with salt to form a paste. Spread a thin layer of avocado paste inside each taco shell. Fill shells with crab mixture and serve.

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